Description
Soft and moist blueberry yogurt cookies with a light tangy flavor, bursting with juicy blueberries in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup plain yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add yogurt, egg, and vanilla extract, mixing well.
- Gradually add dry ingredients and mix until combined.
- Gently fold in blueberries.
- Scoop dough onto the baking sheet.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool before serving.
Notes
- Use frozen blueberries without thawing to prevent excess moisture.
- Do not overmix to keep cookies tender.
- Chill dough if too soft to handle.
- Best enjoyed fresh for maximum softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American